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Arugula and Asparagus Salad

Arugula and Asparagus Salad

Serves 2 | with Fresh Dill and Shallot Vinaigrette

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This fresh and simple side salad is filled with bright green asparagus and snap peas. Tossed in a zippy shallot vinaigrette, its refreshing bite pairs well with any meal!

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

227 g

Asparagus

7 g

Dill

½ unit(s)

Shallot

56 g

Arugula and Spinach Mix

½ cup

Feta Cheese, crumbled

(Contains: Milk)

113 g

Sugar Snap Peas

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

7 g

Mint

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories320 kcal

Fat28 g

Saturated Fat7 g

Carbohydrate13 g

Sugar6 g

Dietary Fiber4 g

Protein9 g

Cholesterol20 mg

Sodium490 mg

Trans Fat0.1 g

Potassium550 mg

Calcium225 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Bowl

•Whisk

•Measuring Spoons

Cooking Steps

Prep

1

Trim and discard the bottom 1-inch from asparagus, then cut into 1-inch pieces.
Pick mint leaves from stems, then roughly chop.
Roughly chop dill.
Peel, then finely chop half the shallot.
Trim, then halve sugar snap peas.

Cook asparagus

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus. Cook, stirring often, until tender-crisp, 4-5 min.
Add sugar snap peas and toss until warmed through, 1 min. Season with salt and pepper. Transfer veggies to a plate.

Make shallot vinaigrette

3

Add white wine vinegar, chopped shallots, 2 tbsp oil, 1/4 tsp salt and 1/2 tsp sugar to a large bowl. (TIP: We love using olive oil here!) Season with pepper, then whisk to combine.

Finish and serve

4

Add arugula and spinach mix, asparagus, sugar snap peas, mint and dill to the bowl with dressing, then toss to combine.
Divide asparagus and arugula salad between plates, then sprinkle feta over top.

Meal right image

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